Spanish pasta salad
Makes 8-10 servings
4 cup cooked, drained mixed-color spiral or macaroni pasta
1 1/2 cup salsa, divided
1 cup chopped red onion
2 cup chopped tomato
1 cup chopped red bell pepper
1 cup chopped green pepper
1 cup cooked black or red beans
1 cup cooked corn kernels
1 tablespoon minced cilantro
1. In a bowl, mix macaroni and 1/2 cup salsa.
2. Cool in refrigerator for 30 minutes, then add 1 cup salsa, onion, tomatoes, red and green peppers, beans, corn and cilantro.
3. Cover and refrigerate at least 1 hour.
For more information, reach Doug Walton at (918) 360-2012, or email him at email@example.com.